SPARTAN GYROS

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw shell eggs stored over lamb kabobs. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish salmon and mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Basic - Commercially processed reduced oxygen packaged fish salmon and mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package See stop sale Walk-in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while engaging in food preparation at front counter. Repeat Violation

Basic - Working containers of food (flour and sugar)removed from original container not identified by common name. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked rice (49-50F - Cooling) stored in deep covered pans. Per operator rice prepared 1/28 held in cooler overnight. See stop sale.

High Priority - Gyro meat in a broiler that is turned off. Both gyro machines turned off. Operator turned on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler rice (49-50F - Cooling) stored in deep covered pans. Per operator rice prepared 1/28 held in cooler overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler cooked rice (49-50F - Cooling) stored in deep covered pans.

Intermediate - Handwash sink used for purposes other than handwashing. Observed colander stored in hand washing sink in kitchen. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside a container of quinoa at walk-in cooler. Operator removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in drawer below char grill mahi thawing. Operator removed from package. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at front counter with no hair restraint while engaging in food preparation.

Basic - Working containers of food (sugar and flour)removed from original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw shell eggs stored over raw pork. Employee removed and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - quinoa (61F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator placed bag of ice on item. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in cooling drawer - fish thawing in Reduced oxygen package, operator removed and thawed properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed at walk in cooler - bucket of potatoes stored directly on the floor. Employee stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropped off soiled plates - processed to handle plated food without washing hands.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at fountain drink machine - ice dispenser soiled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in cooling drawer in kitchen - reduced oxygen packages of salmon (39F) operator removed item from packages Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 3personal drinks stored on front counter next to clean silverware. Operator stored correctly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 4 employees engaged in food manipulation with wrist watches and bracelets. Employees removed items. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizing solution(chlorine) at 200ppm+ employee remanded bucket. 50ppm Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then continued to manipulate food. Educated employee on proper hand washing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw chicken (not commercially packaged) stored above fries. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - cooked quinoa (68F - Cold Holding); diced tomatoes (67F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Operator placed items in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on grill - raw chicken skewers (108F - Hot Holding) as per operator items held out of temperature until order. Operator stored in reach in cooler. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees wearing jewelry on wrists while manipulating food. Employees removed items. Corrected On-Site

High Priority - Gyro meat in a broiler that is turned off. Observed operator place partially used gyro cones (2) on broiler without heat. Operator corrected and turned on continuous heat.

Basic - Employee eating in a food preparation or other restricted area. Observed employee coffee cup on shelf above flip top cooler. Operator removed.

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop buried in flour. Repeat Violation

Basic - No container installed for catching grease from hood drip tray. Observed one of the two cups missing.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in either mens or women's restrooms.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter-employee provided. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 cooling drawers in cook line,salmon being defrost on packages, after instructed,manager removed from reduced oxygen pack Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour, employee removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 40lbs of rice in walk-in cooler at 55°F-57°F cooling overnight. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of stuffed grape leaves in dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 40lbs of rice in walk-in cooler at 55°F-57°F cooling overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken skewers at 120°F hot holding on cookline. Operator moved skewers to different part of grill to bring up to proper temperature. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email big 6 poster.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cont with cut tomato and cut peppers. Operator removed paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with chlorine without a label. Operator placed labels on spray bottles. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Observed both restrooms with doors left open, cleaning was not in progress. Operator closed both restroom doors. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup and cell phone on shelf above prep coolers at cook line. Operator removed cup and cell phone and stored properly. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink in service area. Operator provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on counter with coffee dispenser and sauces by front counter. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of beverage air flip top cooler interior soiled in front of cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on flip top table in kitchen. Operator removed and stored properly. Corrected On-Site